Say hello to the most delicious Whole 30 Sweet Potato Shepherd’s Pie.
I’m not gonna lie, I was the least bit thrilled that today was Monday yet again. Why do the weekends have to fly by so incredibly fast? I’m a strong believer that 3 day weekends should be a regular thing.. Don’t you think the world would be a better place? A gal can only dream…But hey, we’ve almost made it to Tuesday, which is one day closer to hump day.
The good news is, however, I have a lot of delicious meals on the horizon that I’m so excited to share with you guys. Like this Whole 30 Sweet Potato Shepherd’s Pie. When we attempted Whole 30 last Spring, this was one of the first meals I made, and I literally had no idea I would love it THIS much. I say attempted Whole 30 because we weren’t exactly successful…. we definitely followed it during the week, but we were traveling a ton that month and had numerous weddings/events to attend, so it made it nearly impossible since quite a few of the meals weren’t up to us. I learned so much though, and would definitely consider doing it again one day.
I want to eat this Sweet Potato Shepherd’s Pie all day, every day, forever.
Okay, that might be extreme, but it’s pretty much amazing, and Alessandro totally raves about it, too.
The key to that oh-so-fluffy sweet potato mash is roasting the potatoes beforehand. Toss the potatoes in olive oil and generously season with salt and pepper and spread them around on a parchment paper lined baking sheet. Roast at 400 degrees for 25-35 minutes, or until a toothpick inserts easily. Now, toss those cute little cubes with a few T of Ghee (or butter if you aren’t going the Whole 30 route), and blend em up! Trust me, you will want to eat it straight out of the blender with a spoon, but please don’t.. Save it for the real deal- it’s so worth it.
The beef mixture can be made ahead of time if that’s more convenient with your schedule, just store it in the fridge until your ready to assemble, but keep in mind you may need to bake it a few additional minutes.
Pictures truly don’t do this meal justice, so please trust me on this one! I plan on making it again soon and am bound and determined to get a pretty pic, so stay tuned.
- 3 sweet potatoes, peeled and cut into 1 inch cubes
- 1 lb grass-fed ground beef
- 3-4 T Olive Oil
- 3 T Ghee
- 1 yellow onion, diced
- 1 large shallot, finely chopped
- 5 cloves garlic, minced
- 1 green bell pepper, finely diced
- 2 carrots, cut into small pieces
- ½ T chipotle chili powder
- 2½ T chili powder
- 1 tsp smoked paprika
- 1½ tsp salt
- 1 tsp pepper
- ½ tsp italian seasoning
- ¼ tsp oregano
- ⅓ c tomato paste
- Chopped parsley, as garnish
- Preheat oven to 400 and line a large baking sheet with parchment paper and grease a large cast iron skillet.
- Toss sweet potatoes with 2-3 T olive oil, ¾ tsp salt and ½ tsp pepper. Place onto parchment lined baking sheet and roast for 25-35 minutes, until nicely roasted and toothpick inserts easily.
- Meanwhile, heat remaining 2 T oil in a large skillet. Once oil is hot, add onion, shallot, garlic, bell pepper, and carrots. Cook for 8-10 minutes, stirring every few minutes, until carrots are tender.
- In a separate skillet, brown the beef until totally browned and cooked through. Add to onion mixture.
- Add spices and tomato paste to skillet, reduce heat to medium-low, and stir to combine.
- When potatoes are done roasting, add to blender or food processor with Ghee and pulse until smooth & creamy. Set aside.
- Option to leave beef mixture in the cast iron skillet and cook in that, otherwise, transfer to a greased casserole dish.
- Spread sweet potato mash over beef mixture, and using a large spoon, create peaks in the mash.
- Bake covered for 15 minutes, uncover and bake an additional 20 minutes. I like to broil for the last 2 minutes to crisp those taters up a bit.
- Garnish with fresh parsley and serve.